Detox Kale Salad with Lemon Avocado Dressing

Do you ever have a hankering for a huge jass kale salad? Raw, earthy, nutty, large and in charge? Just kidding, but seriously — I do get cravings for kale… just as I do dark chocolate. One of my favorite downtown restaurants has a killer kale salad on their menu. This restaurant is one of my top places for happy hour with girlfriends, or date night with P.

So, naturally, while I am sippin’ a Moscow Mule or minty mojito, you’ll find me crunching on kale, too. I created my own version of my go-to date night salad so I can enjoy it at home… especially when I want to “detox” from a cocktail or two.

This salad has some serious staying power: loaded with fiber (hello raw kale!), phytonutrients, healthy fats (almonds, avocado, and olive oil), and plant-protein (quinoa and almonds). Detox does not necessarily mean “light” with this beast. The original salad is topped with creamy goat cheese (mmm!), but I nixed it for the sake of making it vegan and gluten-free.

Whether you want to “detox” from an evening of cocktails, or you simply enjoy hefty kale salads that will turn you green in the face – as I do – then this simple recipe is for you.

This powerhouse of a salad has some seriously staying power: loaded with fiber, phytonutrients, healthy fats, and plant-protein, this vegan and gluten-free meal will give you hours of energy without weighing you down.

Ingredients

4 cups dino (Lactino) kale, finely sliced

1 cup quinoa, cooked and cooled

½ cup seedless cucumber, chopped

2 radishes, thinly sliced and quartered

2-3 Tbsp. dry roasted almonds, chopped

~4 Tbsp. Lemon Avocado Dressing

Lemon Avocado Dressing (makes approx. 1 cup)

1 ripe avocado

¼ cup olive oil

¼ cup water + more if desired

¼ cup fresh parsley

1 garlic glove

1 Meyer lemon, juiced

salt to taste

Instructions

Simmer quinoa on low for 15 minutes, 2 parts water : 1 part quinoa. Fluff with a fork, and then let cool completely.

Finely slice - washed and dried - dino (Lactino) kale.

In a large mixing bowl, combine kale, quinoa, cucumber and radish. Mix gently.

Add enough dressing to coat lightly, approximately 4 tablespoons (add more if desired).

Divide salad into two serving bowls; top with chopped almonds.

Dressing: Add all ingredients to a blender or food processor; puree until smooth and creamy. Add more water for preferred consistency. Store in the fridge.

Notes

Measurements are an approximation when it comes to this salad. Add more or less kale, quinoa, cucumber, and radish. I recommend going light on the dressing as it's thick -- a little goes a long way.